Rum Balls

"It's a sticky job, but somebody's got to do it"

Rum balls have been a family tradition for decades. We really can’t get to the New Year without rum balls.
They are easy to make and it is nice that they don’t need to be cooked. Just a bit messy to make, but if you put your favorite music on and light some candles to create a cozy atmosphere, they can be a nice inside job to do on a chilly, rainy or snowy winter day. I make them early, because with time, they season even more.

Ingredients:

3 cups vanilla wafer crumbs or digestive biscuits

1/4 cup cocoa

1 cup pecans or walnuts, finely chopped

1/2 cup rum or bourbon

1 cup confectioners’ sugar

1/3 cup corn syrup

Directions:
The trick to keep this vegan is to make sure the cookies are vegan.
Read the labels carefully, you can find vegan cookies and even vegan (no butter or honey) graham crackers.
Using a kitchen machine, or blender or food processor or a rolling pin (depending on what you have available), turn the cookies into fine crumbs.
Combine wafer crumbs and chopped nuts.
Add remaining dry ingredients in bowl and mix thoroughly.
I mix the corn syrup and rum together and then add to the crumb mixture, using a big spoon or fork, mix all together well. It will be a sticky mass.
You can put it in the refrigerator for a short time to harden a bit before making the balls, sometimes this makes it easier, or less sticky.
Roll into balls 1 inch in diameter then roll balls in either confectioners’ sugar or finely chopped nuts.
Makes 40-48 balls. Store in a cookie tin or Tupperware tightly sealed.
They flavor with time so by the time Christmas comes around they are quite tasty.